Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. Mix all ingredients 2. Knead about 10mn first speed of the dough mixer

3. The dough should be slightly elastic 4. Cover and wrap with transparent film

5. Rest for 24 hours in the cooler 6. Roll out the filo pastry very thin 7. Best is to use a tablecloth and cornstarch to roll it out 8. Use immediately since the dough is drying very fast and becoming extremely fragile

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